FOOLPROOF GRAVY GUIDE

FOOLPROOF GRAVY GUIDE image

Yield 2-3 cups

Number Of Ingredients 8

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turkey neck, giblets, and wing tips
1 carrot
1 stalk celery
1 large onion
2 cloves garlic
1/2 bottle inexpensive white wine (sauvignon blanc, fume blanc, pinot grigio)
21/2 cups chicken broth
1 generous tablespoon flour

Steps:

After the turkey goes into the oven, place the parts in a 4 to 6-quart saucepan. Add all the vegetables, which have been chopped. Cover by 2 inches with white wine and canned chicken broth and water as necessary. Simmer, partially covered, 2 to 3 hours. Broth will reduce. Keep solids covered with a little liquid throughout. Making the pan gravy: For rich tasting pan gravy, skip additions like Kitchen Bouquet or salt. Instead, put the turkey juices to work. Place the turkey on a platter, tent with foil and keep warm. Skim fat from the pan juices. Set roasting pan over 2 high-heat burners. Start boiling down pan juices, scraping up any browned bits with a spatula. Gradually add the strained broth, a cup a a time. After 3 to 4 cups, continue boiling and stirring until you have 2 to 3 cups of rich, deep-flavored liquid. No lumps. Great taste. As liquid simmers, take a tall glass,add flour. Avoid lumps by using a fork to gradually beat in 1/2 to 2/3 cup cold water. Beat until there are no lumps. Whisk it into the bubbling pan liquid. Keep simmering and whisking until gravy is smooth and thick enough to lightly coat a spoon. If you taste raw flour, simmer another minute. Season if necessary.